Test Kitchen tip: Cleaning an artichoke
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If you’ve never worked with one before, this edible thistle might come across as more than a bit daunting. The vegetable (it’s actually a flower bud) takes a little bit of work before it’s ready to serve, but the results are well worth it. Continue below for a quick step-by-step on cleaning an artichoke, as well as 14 related recipe ideas. And check here for tips on how to choose an artichoke.
If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.
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Photo credits: Mel Melcon / Los Angeles Times
1. Cut the stem: Make it flush with the bottom of the artichoke so it sits upright.
2. Remove leaves: Pull off the outer leaves around the base.
3. Trim the base: With a knife, pare the bottom to remove the fibrous parts.
4. Snip leaf tips: Using kitchen shears, cut off the barb at the end of each leaf.
5. Slice the top: Cut the tips off the top of the head, using a large knife.
Recipes:
- Roasted artichokes
- Artichokes braised with prosciutto and cream
- Jeremy’s on the Hill artichoke and potato gratin
- Artichokes braised with saffron, black olives and almonds
- Baby artichoke gratin
- Artichoke and green garlic gratin
- Artichokes vinaigrette
- Artichoke salad
- Baby artichoke and pea shoot salad with favas and pecorino Romano
- Shrimp and artichoke soup with spring herb gnocchi
- Turkey gumbo with artichokes and andouille
- Artichokes stuffed with ham and pine nuts
- Roast chicken with fried artichokes and lemons
- Hosteria Derby’s Mexican paella
